Preheat oven to 160C and line a 26cm x 13cm baking tray with baking paper.
For the Blondies, melt butter and chocolate together in a large saucepan. Remove from heat. Add vanilla and brown sugar and stir to combine. Set aside to cool slightly.
Once cool, add the eggs, then the almond meal and walnuts and stir well to combine.
Pour the brownie mix into the prepared tray and bake for 35-40 minutes or until brownies are well risen, golden in colour and firm to touch. Remove from oven and set aside to cool.
For the jam, combine raspberries, sugar, Jam Setta, lemon juice and 1 tbsp water in a large saucepan and stir to over a low heat to dissolve sugar. Bring the mixture to the boil and cook until thick, reduced and syrupy, about 12-15 minutes. Set aside to cool before using.
To serve, cut Blondies into 12 portions and serve with a dollop of double thick cream, some raspberry jam and fresh raspberries on the side.